Hamdi Saidani The Pioneer Woman Root Beer Float Pie is pure nostalgia in a graham cracker crust. It’s a brilliant “no-bake” style dessert (aside from a quick 10-minute crust set) that perfectly mimics the foamy, creamy experience of a classic diner float. By using root beer extract alongside actual soda, you get that deep sarsaparilla flavor without watering down the fluffy pudding base.
Approach B: If you do nothing else, make sure you chill your root beer and milk before mixing them with the pudding. Instant pudding relies on cold liquids to activate the thickening starches properly. If the soda is room temperature, the filling might stay “soupy” and won’t slice cleanly, even after hours in the fridge. I’ve found that putting the root beer in the freezer for 15 minutes right before mixing makes a world of difference.
The root beer extract is doing more work than you’d think here. While the soda provides the bubbles and the base flavor, the extract provides that “punch” that makes the pie taste like a real treat rather than just vanilla pudding. I love serving this at backyard BBQs because it’s surprisingly light and refreshing, especially when topped with a mountain of cold whipped cream and those iconic maraschino cherries.
Pioneer Woman Root Beer Float Pie Ingredients
For the Crust:
- 12 whole graham cracker sheets (finely crushed)
- 2 tbsp granulated sugar
- 6 tbsp salted butter, melted
For the Filling and Topping:
- 2 cups cold heavy cream
- 2/3 cup powdered sugar
- 1 cup root beer, chilled (regular, not diet for best flavor)
- 1/4 cup cold whole milk
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 tsp root beer extract
- 8 maraschino cherries (with stems) for garnish
How To Make Pioneer Woman Root Beer Float Pie
- 1. Set the Crust: Preheat your oven to 175°C (350°F). Mix the graham crumbs, sugar, and melted butter until it feels like wet sand. Press it firmly into a 9-inch pie plate. Bake for 10 minutes just to toast the crumbs and “glue” them together. Cool completely before filling, or the pudding will melt.
- 2. Whip the Cream: In a chilled bowl, whisk the heavy cream and powdered sugar until firm peaks form. Set aside about half of this for the top of the pie.
- 3. Mix the “Float”: In a large bowl, whisk together the chilled root beer, milk, dry pudding mix, and root beer extract. Whisk vigorously for about 2 minutes until it starts to thicken up.
- 4. The Secret Fold: Gently fold 2 cups of your prepared whipped cream into the root beer pudding. Use a slow, circular motion so you don’t deflate the air you just whipped in.
- 5. Assemble and Chill: Pour the filling into the cooled crust. Spread the remaining whipped cream over the top—you can do fancy swirls or just a rustic “soda foam” look.
- 6. Set: Refrigerate for at least 2 to 4 hours. This gives the pudding time to fully set so you can cut a perfect wedge. Garnish with cherries just before serving.
Recipe Tips
- The “No-Bake” Crust Hack: If you really don’t want to turn on the oven, you can skip the baking and just freeze the crust for 30 minutes before filling. It will be slightly more crumbly, but still delicious.
- Firm Peaks vs. Soft Peaks: Make sure your whipped cream is truly firm. If it’s too soft, the pie will be more like a mousse and might collapse when you slice it.
- Avoid the “Soggy Bottom”: Make sure the crust is stone-cold before you add the filling. A warm crust will absorb the moisture from the pudding and get soggy.
- Soda Choice: Use a high-quality root beer with a strong vanilla profile (like A&W or Barq’s). Avoid diet root beer, as the artificial sweeteners can sometimes react oddly with the pudding mix.
What To Serve With Pioneer Woman Root Beer Float Pie Recipe
- Extra Root Beer: Serve a small glass of ice-cold root beer on the side for the ultimate theme.
- Chocolate Shavings: A little bit of grated dark chocolate on top mimics the “bite” of a float.
- Pretzels: The salty crunch of pretzels on the side perfectly balances the sweetness of the pie.
How To Store Pioneer Woman Root Beer Float Pie Recipe
- Fridge: This pie stores beautifully for up to 3 days in the refrigerator. Keep it loosely covered with foil or plastic wrap.
- Freezer: You can freeze this pie! It actually tastes like a high-end ice cream cake when frozen. Wrap it tightly and freeze for up to a month. Let it sit at room temperature for 15 minutes before slicing.
Pioneer Woman Root Beer Float Pie Nutrition Facts
Per serving (1/8th of pie):
| Nutrient | Amount |
| Calories | 440 kcal |
| Total Fat | 28g |
| Carbs | 45g |
| Sugars | 32g |
| Sodium | 310mg |
FAQs
Can I use diet root beer for this recipe?
While you can, it isn’t recommended. Diet root beer contains artificial sweeteners that can sometimes prevent the instant pudding from thickening properly. Additionally, the carbonation in diet sodas behaves differently, which might lead to a “spongy” rather than “creamy” texture. For the best flavor and set, stick to a high-quality, sugar-based root beer.
Why is my pie filling too runny?
This usually happens if the root beer and milk weren’t cold enough when mixed with the pudding. Instant pudding requires cold molecules to bond and thicken. If your filling is soupy, try placing the bowl in the freezer for 10–15 minutes, then whisking it again before folding in the whipped cream.
What is “Root Beer Extract” and where do I find it?
Root beer extract is a concentrated flavoring (similar to vanilla extract) that provides the deep, medicinal, and spicy notes of sarsaparilla. You can usually find it in the baking aisle near the spices. If you can’t find it, you can substitute it with an equal amount of Root Beer Syrup (the kind used for coffee or soda machines), though the flavor will be slightly less intense.
Can I make this pie ahead of time?
Actually, it’s better if you do! This pie needs at least 2 hours to set, but it’s even better after 6 to 12 hours in the fridge. This allows the graham cracker crust to soften slightly into the filling, making it easier to slice. Just wait to add the cherries until right before serving so the red juice doesn’t bleed into the white whipped cream.
Try More Recipes:
- Pioneer Woman Raspberry Cream Pie Recipe
- Pioneer Woman Ranch Pizza Pie Recipe
- Pioneer Woman Pecan Pie Cobbler Recipe
Pioneer Woman Root Beer Float Pie Recipe
Description
The Pioneer Woman’s Root Beer Float Pie is pure, sliceable nostalgia. By combining an easy, buttery graham cracker crust with a light, mousse-like filling made from cold root beer, instant vanilla pudding, and freshly whipped cream, it perfectly captures the sweet, creamy magic of a classic soda fountain treat. The secret weapon is a dash of root beer extract, which ensures the classic sarsaparilla flavor punches right through the fluffy, chilled filling without watering it down.
Ingredients
For the Crust:
For the Filling and Topping:
Instructions
- Set the Crust: Preheat your oven to 175°C (350°F). Mix the graham crumbs, sugar, and melted butter until it feels like wet sand. Press it firmly into a 9-inch pie plate. Bake for 10 minutes just to toast the crumbs and “glue” them together. Cool completely before filling, or the pudding will melt.
- Whip the Cream: In a chilled bowl, whisk the heavy cream and powdered sugar until firm peaks form. Set aside about half of this for the top of the pie.
- Mix the “Float”: In a large bowl, whisk together the chilled root beer, milk, dry pudding mix, and root beer extract. Whisk vigorously for about 2 minutes until it starts to thicken up.
- The Secret Fold: Gently fold 2 cups of your prepared whipped cream into the root beer pudding. Use a slow, circular motion so you don’t deflate the air you just whipped in.
- Assemble and Chill: Pour the filling into the cooled crust. Spread the remaining whipped cream over the top—you can do fancy swirls or just a rustic “soda foam” look.
- Set: Refrigerate for at least 2 to 4 hours. This gives the pudding time to fully set so you can cut a perfect wedge. Garnish with cherries just before serving.
Notes
-
The “No-Bake” Crust Hack: If you really don’t want to turn on the oven, you can skip the baking and just freeze the crust for 30 minutes before filling. It will be slightly more crumbly, but still delicious.
Firm Peaks vs. Soft Peaks: Make sure your whipped cream is truly firm. If it’s too soft, the pie will be more like a mousse and might collapse when you slice it.
Avoid the “Soggy Bottom”: Make sure the crust is stone-cold before you add the filling. A warm crust will absorb the moisture from the pudding and get soggy.
Soda Choice: Use a high-quality root beer with a strong vanilla profile (like A&W or Barq’s). Avoid diet root beer, as the artificial sweeteners can sometimes react oddly with the pudding mix.
